October 25, 2026

October Sunday Supper

The last Sunday in October, when apples are still good and the nights have turned. Pot likker poured at the table, bourbon in the braise, a pear to finish.

Braised short rib with chilies, herbs and potato purée

The menu

Compressed Apple & Country Ham
chicory, toasted benne, buttermilk

Savory Calas
Charleston crab gravy, dark roux

Charred Cabbage
pot likker, poured tableside

Cider-Bourbon Braised Beef
celery root purée, shaved fennel, lacquered

Red Wine & Bourbon Poached Pear
buttermilk sherbet, black walnut, pecan sand

Reserve a seat

Eight seats. Tell us about allergies and restrictions when you book and the courses get rebuilt around them. The address is emailed a few days before service.